Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms
240
Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms
240Paperback
-
PICK UP IN STORECheck Availability at Nearby Stores
Available within 2 business hours
Related collections and offers
Overview
The button mushroom better make room on the shelf. We're seeing a growing number of supermarkets displaying types of mushrooms that are leaving shoppers scratching their heads. Home cooks are buying previously obscure species from growers and gatherers at local farmers markets and adventurous cooks are collecting all manners of edible mushrooms in the woods. People are asking the question, "Now that I have it, what do I do with it?" Home cooks and chefs alike will need a book and an educated guide to walk them through the basics of cooking everything from portobellos and morels to chanterelles and the increasingly available, maitake, oyster, and beech mushrooms.
Shroom is that book and Chef Becky Selengut is that tour guide. In a voice that's informed, but friendly and down-to-earth, Selengut's Shroom is a book for anyone looking to add mushrooms to their diet, find new ways to use mushrooms as part of a diet trending towards less meat, or diversify their repertoire with mushroom-accented recipes inspired from Indian, Thai, Vietnamese and Japanese cuisines, among others. Recipes include Portobello Shakshuka with Baked Eggs and Israeli Feta and Smoky Squash Soup with Black Trumpet Mushrooms and Scotch. Written in a humorous voice, Becky Selengut guides the home cook through 15 species-specific chapters on mushroom cookery with the same levity and expertise she brought to the topic of sustainable seafood in her IACP-nominated 2011 book Good Fish. Selengut's wife and sommelier April Pogue once again teams up to provide wine pairings for each of the 75 recipes.
Product Details
| ISBN-13: | 9781524875039 |
|---|---|
| Publisher: | Andrews McMeel Publishing |
| Publication date: | 05/17/2022 |
| Pages: | 240 |
| Sales rank: | 442,340 |
| Product dimensions: | 7.90(w) x 9.90(h) x 0.70(d) |
About the Author
Table of Contents
Acknowledgments x
Foreword Langdon Cook xiii
Introduction xv
How to Use This Book xvii
Ingredients and Basic Recipes xxii
Recommended Cooking Equipment xxv
Cleaning Really Dirty Shrooms xxvi
Drying Mushrooms 101 xxix
Rehydrating Mushrooms 101 xxx
Freezing Mushrooms 101 xxxi
Chapter 1 Button | Cremini | Portobello 1
Fact Sheet 2
Button Mushroom, Walnut, and Pomegranate Spread with Serrano Chile 5
Portobello Shakshuka with Baked Eggs and Israeli Feta 7
Roasted Portobello Tacos with Cacao-Chili Sauce and Cabbage and Lime Slaw 8
Bánh Mi Sandwiches with Red Curry Roasted Portobellos and Pickled Vegetables 10
Cremini and Beef Bourguignon with Angel Biscuits and Bay Brown Butter 13
Chapter 2 Beech 17
Fact Sheet 18
Sweet Potato Soup with Lime Leaves, Beech Mushrooms, Basil, and Peanuts 21
Pan-Seared Trout with Sautéed Beech Mushrooms, Sage, and White Wine 22
Sesame-Miso Broth with Caramelized Beech Mushrooms and Wakame 23
Bread Pudding with Seared Beech ' Mushrooms and Thyme 24
Beech Mushrooms in Phyllo with Georgian Walnut Sauce and Pomegranate 25
Chapter 3 Oyster 27
Fact Sneet 28
Oyster Mushroom Ragout with Cognac and Herbs 30
Crispy Striped Bass with Oyster Mushrooms, Delicata Squash, and Green Beans 31
Spicy Black Bean, Poblano, and Oyster Mushroom Burgers with Red Onion Jam 33
(Oysters Rockefeller)2 35
Oyster Mushroom and Corn Empanadas with Charred Poblano and Pumpkin Seed Sauce 36
Chapter 4 King Trumpet 39
Fact Sheet 40
King Trumpet and Tomato Sandwiches with Spicy Mayo 42
King Trumpet Toasts with Gouda, Apricot Jam, and Arugula 43
Grilled King Trumpet Mushrooms with Orange and Black Reaper 45
Caponata with King Trumpet Mushrooms, Pine Nuts and Currants 46
King Trumpet "Scallops" with Carrot Puree, Leek, and Parsley Vinaigrette 48
Chapter 5 Shiitake 51
Fact Sheet 52
Spiced Basmati Rice with Shiitake Mushrooms and Garbanzo Beans (Biryani) 54
Shiitake-Noodle Salad with Nuoc Cham and Herbs 57
Ma Po Tofu with Shiitakes and Broad Boon and Chili Paste 60
Shiitake Temaki with-Shiso and Avocado 62
Dan Dan Noodles with Shiitakes, Pork, Pickled Mustard Greens, and Spicy Chili Oil 64
Chapter 6 Maitake 67
Fact Sheet 68
Maitake with Roasted Red Pepper Sauce and Smoked Paprika 70
Clay Pot Maltake and Bok Choy with Sake and Ginger Sauce 71
Maitake, Pancetta, and Port-Soaked Dried Cherry Stuffing 72
Bánh Xèo: Vietnamese Crepes with Caramelized Maitake Mushrooms and Oregon Pink Shrimp 74
Maitake Tikka Masala 77
Chapter 7 Lion's Mane 79
Fact Sheet 80
Lion's Mane with Lemon, Garlic Butter, and Vermouth 82
Roosted Lion's Mane and Cauliflower with Zante Currants and Red Onion 83
Seared Scallops with Lion's Mane and Truffle-Honey Pan Sauce 85
Wok-Seared Lion's Mane With Bok Choy, Squid, and Roasted Red Chili Paste 86
Sautéed Lion's Mane with Apples, Delicata Squash, and Ginger 88
Chapter 8 Morel 89
Fact Sheet 90
Pasta with Morels, Leeks, and Oven-Roasted Tomatoes 93
Morels on Brioche Toast Points with Brandy and Thyme 95
Fried Duck Eggs with Artichoke and Morel Salad 96
Grilled Asiago and Fig Stuffed Morels with Vin Cotto 99
Seared Douglas Fir-Scented squab with Pinot Noir-Morel Sauce and Braised Cabbage 100
Chapter 9 Chanterelle 103
Fact Sheet 104
Acquacotta Soup with Chanterelles and Garlic on Toast 107
Chanterelle Risotto with Lemon Thyme 108
Quick-Pickled Chanterelles with Huckleberries and Herbs 109
Roasted Chanterelles and Bacon with Sweet Corn Sauce 110
Sautéed Chanterelles and Pears with Crispy Herb-Infused Duck Breast 112
Chapter 10 Hedgehog 115
Fact Sheet 116
Hedgehog Mushrooms and Cheddar Grits with Fried Eggs and Tabasco Honey 118
Hedgehog and Cashew Chili 119
Khao Soi Noodles with Hedgehog Mushroom Curry end Crispy Egg Noodles 121
Hog and Bacon Omelette 122
Pizza with Smoked Hedgehog Mushrooms, Slow-Roasted Tomatoes, and Fontina 123
Chapter 11 Porcini 127
Fact Sheet 128
Porcini Salad with Pine Nuts and Lemon Salt 131
Grilled porcini with Toasted Shallot and Balsamic Vinaigrette 132
Porcini in Broth with Parmesan Passatelli and Lemon 133
Hanger Steak with Porcini, Blue Cheese Butter, and Truffled Sweet Potato Frites 134
Skillet-Seared Lamb Chops and Porcini with Porcini-Pistachio Cream and Cumin-Roasted Carrots 136
Chapter 12 Lobster 139
Fact Sheet 140
Lobster Mushroom Tempura with Daikon-Dashi Dipping Sauce and Fried Basil 142
Grilled Lobster Mushrooms, Tandoori-Style 145
Squid Ink Pasta with Lobster Mushrooms and Squid 146
Thai Sweet and Sour Soup with Lobster Mushrooms, Lemongrass, and Shrimp 149
Lobster Mushroom Chawanmushi with Lobster 150
Chapter 13 Black Trumpet 153
Fact Sheet 154
Smoky Squash Soup with Black Trumpet Mushrooms and Scotch 156
Black Trumpet Pâté with Sage and Marsala 157
Black Trumpet and Roasted Poblaho Chilaquiles with Crema 159
Braised Chicken Thighs with Black Trumpet Mushrooms, Frizzled Leeks, Sweet Potato Puree, and Vermouth Gravy 161
Black Trumpet Mushroom Tarts with Camembert, Leeks, and Port-Soaked Cherries 163
Chapter 14 Truffle 167
Fact Sheet 168
Silken Scrambled Eggs with Shaved Alba White Truffles 171
Truffle Gougères 173
Homemade Fettuccine with Shaved Truffle 174
Black Cod with Truffled Potatoes and Beurre Rouge 176
Braised Rabbit with Truffle-Stuffed Rabbit Loin, Chanterelle Cream, Roasted Root Vegetables, and Shaved Truffles 178
Chapter 15 Matsutake 183
Fact Sheet 184
Grilled Matsutakes with Rosemary, Salt, and Lemon 187
Roasted Brussels Sprouts with Matsutakes and Lemon 188
Aromatic Matsutake Broth 189
Fragrant Matsutake Chicken Rice (Gohan) 190
Matsutake Popovers with Scallion Butter 191
Why Eating Random Wild Shrooms is a Really, Really Bad Idea 192
Other Shrooms Worth Eating 193
Bibliography 194
Mail-Order Resources 195
Metric Conversions and Equivalents 196
Index 196